Similar to your third option, cut kielbasa into ⅓" slices. Brown in generous amounts of butter. Remove from pan and brown a similar volume lf sweet onions. Add in sliced cabbage about half way through and adjust your heat to keep everything browning. Stir as needed, but not continuously; leave stuff still long enough to sear, but not burn. Get the egg noodles going. When the cabbage has cooked down enough to be tender add the kielbasa back in and turn down the heat. Season with salt and peper, and a couple splashes lf balsamic vinegar. Be conservative with the balsamic, but it will really make the seared kielbasa pop if you get it right. Then serve with the wide egg noodles when they finish cooking. The wide egg noodles should look more like a wide fettucini, not the short curly noodles that many stores carry.